Recipe Details
Ingredients
-
2 ½mediumbananas, diced
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1(9 inch)graham cracker pie crust
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½(12 ounce) jarcaramel syrup
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2cupsheavy whipping cream
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2tablespoonsconfectioners’ sugar
-
2teaspoonsvanilla extract
Cooking Directions
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Place a whisk and mixing bowl in the freezer to cool, 10 to 20 minutes.
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Place bananas in the bottom of the pie crust and drizzle 5 ounces caramel syrup over top. Reserve remaining caramel syrup for garnish.
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Remove whisk and mixing bowl from the freezer. Place whipping cream, confectioners’ sugar, and vanilla in the chilled bowl. Mix rapidly with the whisk until peaks form leaving a stiff whipped cream; do not overmix.
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Spread whipped topping over the bananas and pie crust. Drizzle remaining caramel over top in a circular or zigzag motion for effect. Place in the refrigerator or freezer until whipped topping has firmed up, 15 to 30 minutes before serving.
Cook’s Note:
For a choco-banofee use chocolate syrup as well.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories431 | |
| % Daily Value * | |
| Total Fat 29g |
37% |
| Saturated Fat 15g |
76% |
| Cholesterol 82mg |
27% |
| Sodium 246mg |
11% |
| Total Carbohydrate 43g |
16% |
| Dietary Fiber 2g |
5% |
| Total Sugars 17g |
|
| Protein 3g |
6% |
| Vitamin C 4mg |
4% |
| Calcium 57mg |
4% |
| Iron 1mg |
4% |
| Potassium 219mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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